Baba Ghanoush (Eggplant Appetizer)

Ingredients List

2 Eggplants, about 1 1/2 lbs.

1/4 c Lemon juice

1/4 c Tahini (sesame seed paste)

2 Cloves garlic, crushed

Salt to taste

Olive oil

Freshly chopped parsley,

Paprika or pomegranate

Seeds to garnish

Directions

1. Preheat oven to 400 degrees F. Cover baking sheet with foil. Wipeeggplant and pierce with point of sharp knife. Place on prepared bakingsheet and bake in preheated oven 35 to 45 minutes. When cool enough tohandle, peel eggplants and remove seeds. Place in container of foodprocessor and sprinkle with lemon juice to keep from browning.

Notes: Baba ghanoush is a traditional dish of Lebanon and Syria, and isoften served with raw or blanced vegetables. The combined flavors ofeggplant, garlic, and lemon juice are very Mediteranean. For a smokeyflavor, grill eggplant over hot charcoal instead of baking in the oven.

Variation: In Greece, olive oil is used instead of tahini. In Syriayogurt is added for a lighter tasting dish. In Turkey it is called HunkarBegendi, tahini and garlic are omitted and 1 cup white sauce and 1/3 cupgrated cheese are mixed into the eggplant and heated before serving.